2 sweet pointed peppers
1 clove of garlic
1 chili pepper
3 tbsp olive oil
150 ml white wine
2 nets of clams à 500 g
300 g spaghetti
2 tbsp finely chopped parsley
1 Remove the seeds from the peppers and then slice thinly into rings. Finely chop the garlic and the onion. Remove the green stem from the chili pepper then slice in half lengthways, remove the seeds and finely chop the flesh.
2 Cook the spaghetti according to the instructions on the pack until al dente. Heat the oil in a saucepan. Fry the onion along with the garlic and chili pepper for 3 min. Add the peppers and cook for a further 2 min. Then add the wine and simmer for a further 2 min. Clean the clams (removing any broken ones) and add them. Cover the pan with a lid and steam the clams for 4-5 min. over a medium heat until they are cooked or until they are all open. Season to taste with salt and pepper.
3 Drain the spaghetti. Add the spaghetti to the pan of clams and mix well.
Serve the spaghetti and sprinkle the parsley on top. Garnish with a lemon wedge if desired.